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–+ servings

Hot Italian Giardiniera

Spicy refrigerator giardiniera with peppers, celery, carrot, cauliflower, olives, vinegar, and olive oil.
Print Recipe
Prep Time 45 minutes
Total Time 2 days 2 hours 45 minutes
Course Preserves
Cuisine Italian-American
Status To Try
Servings 10 servings

Ingredients
  

  • 2 green bell peppers diced
  • 2 red bell peppers diced
  • 8 fresh jalapeño peppers sliced
  • 1 stalk celery diced
  • 1 medium carrot diced
  • 1 small onion chopped
  • 1/2 cup fresh cauliflower florets
  • 1/2 cup salt
  • water enough to cover vegetables
  • 2 cloves garlic finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 5 ounces pimento-stuffed green olives chopped
  • 1 cup white vinegar
  • 1 cup olive oil

Instructions
 

  • Place green and red bell peppers, jalapeños, celery, carrot, onion, and cauliflower in a bowl. Stir in salt and add enough cold water to cover. Cover and refrigerate overnight.
  • The next day, drain the salty water and rinse the vegetables.
  • Mix garlic, oregano, red pepper flakes, black pepper, and olives. Add vinegar and olive oil and mix well.
  • Combine dressing with the vegetable mixture, cover, and refrigerate for 2 days before using.

Notes

This source describes a refrigerated giardiniera, not a shelf-stable heat-processed canning recipe. Keep refrigerated.
Keyword canning-meats-snacks
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